Description
These Moist Vegan Lemon Muffins are a delightful treat bursting with fresh lemon flavor and a tender crumb, perfect for breakfast or a snack. Made with simple plant-based ingredients, including soy milk, vegan yogurt, and olive oil, these muffins are topped with a zesty lemon crumb and a sweet lemon glaze, offering a balance of tangy and sweet. They are easy to prepare, naturally vegan, and feature a crumbly topping that elevates their texture and taste.
Ingredients
Scale
Muffin Batter
- 200 g granulated sugar
- 4 tablespoons lemon zest (freshly grated)
- 60 ml lemon juice (freshly squeezed)
- 180 ml soy milk
- 120 ml olive oil
- 120 g vegan Greek-style yogurt
- 2 teaspoons vanilla extract
- 300 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
Crumb Topping
- 30 g granulated sugar
- 1 teaspoon lemon zest (freshly grated)
- 30 g all-purpose flour
- 2 tablespoons vegan butter
- 2 tablespoons pearl sugar (optional)
Lemon Glaze
- 40 g powdered sugar
- 2 teaspoons lemon juice
Instructions
- Flavor the sugar for muffin batter: Add the sugar and lemon zest to a large mixing bowl and rub the zest into the sugar with your fingertips until the sugar feels “wet,” releasing the aromatic oils from the zest.
- Make vegan buttermilk: In a jug, combine soy milk and lemon juice, stir, and set aside to curdle slightly; this mimics buttermilk’s acidity and texture.
- Mix wet ingredients: To the lemon-flavored sugar, whisk in olive oil, vegan yogurt, and vanilla extract. Then add the vegan buttermilk mixture and whisk again until smooth.
- Combine dry ingredients: Sift the flour, baking powder, and sea salt into a bowl and whisk together to evenly distribute the leavening agent and salt.
- Make the batter: Fold the dry ingredients into the wet ingredients in two parts using a spatula, gently mixing until no streaks of flour remain. Avoid overmixing to keep the muffins light and tender.
- Rest the batter (optional): Let the batter sit at room temperature for 30 minutes to promote higher muffin tops and better texture.
- Prepare oven and pans: Preheat your oven to fan-forced 190°C (375°F) or conventional 210°C (410°F). Line two muffin trays with 8 large muffin liners, placing them with gaps by filling every second cavity to encourage tall muffin tops.
- Make the crumb topping: Rub lemon zest into the sugar with your fingertips until fragrant, then rub in the flour. Cut in the vegan butter until the mixture resembles coarse crumbs. Set aside.
- Assemble muffins: Using an ice cream scoop or large spoon, evenly distribute the batter into each muffin liner, filling to the top. Sprinkle the crumb topping evenly on each muffin and optionally add pearl sugar for extra crunch.
- Bake the muffins: Bake at fan-forced 190°C (375°F) or conventional 210°C (410°F) for 5 minutes. Then reduce the temperature to 170°C (340°F) fan-forced or 190°C (375°F) conventional and bake for another 15 minutes until golden and a toothpick inserted comes out clean. Let muffins cool for 5 minutes before removing from trays, then transfer to a rack to cool completely for 30 minutes.
- Make the glaze: Mix powdered sugar and lemon juice until smooth and your desired consistency. Drizzle this lemon glaze over the cooled muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days or refrigerate for up to one week, bringing them to room temperature before serving. Muffins can also be frozen tightly wrapped and thawed for a few hours before enjoyment.
Notes
- Use fresh lemons for zest and juice to maximize bright lemon flavor.
- Soy milk provides good acidity for vegan buttermilk; other plant milks may be substituted but results can vary.
- Olive oil adds moisture and a subtle fruitiness; neutral oil can be used as a substitute.
- Vegan Greek-style yogurt adds creaminess and texture, can substitute with other vegan yogurts.
- Filling every second cavity in the muffin tray allows muffins to spread upwards rather than sideways for taller, domed tops.
- Resting the batter is optional but helps develop better texture and rise.
- Adjust glaze thickness by adding more powdered sugar or lemon juice accordingly.
- Pearl sugar adds an extra crunchy topping but is optional.
